AIP Friendly Fish Tacos with Cabbage Slaw
Taco night just got a serious upgrade, and this version is built entirely around ingredients that work with an elimination-focused protocol rather than against it. Flaky cod gets dusted with turmeric, ginger, and garlic powder before hitting a hot skillet with coconut oil, giving each piece a golden, fragrant crust that tastes anything but restricted. The creamy sauce blends ripe avocado with full-fat coconut milk and fresh lime juice into something rich and bright — no dairy, no nightshades, just pure flavor. A quick apple cider vinegar slaw of shredded cabbage, scallions, and cilantro adds crunch and a gentle tang that balances the richness of the fish perfectly. Everything gets piled onto cassava flour tortillas, which deliver that satisfying, pliable taco experience without any grain or gluten. This recipe serves 4, so it's an easy weeknight dinner that the whole table can enjoy without anyone needing a separate plate.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 2 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- ½ tsp salt
For the coconut-avocado sauce
- 1 ripe avocado, pitted and peeled
- ¼ cup full-fat coconut milk
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- ¼ tsp salt
For the fish
- 1 ½ lb cod fillets (or other firm white fish such as halibut or tilapia), cut into 2-inch pieces
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp salt
- 2 tbsp coconut oil
For serving
- 8 cassava flour tortillas
- 1 lime, cut into wedges (optional)
- fresh cilantro sprigs, for garnish (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage, sliced scallions, and chopped cilantro. Drizzle with the apple cider vinegar and olive oil, sprinkle with 1/2 tsp salt, and toss until the cabbage is evenly coated. Set aside to marinate for at least 15 minutes, until slightly softened and lightly pickled.
- 2
In a small blender or food processor, combine the avocado, coconut milk, lime juice, minced garlic, and 1/4 tsp salt. Blend until completely smooth and creamy, about 30 seconds. Taste and adjust salt if needed. Transfer to a small bowl and set aside.
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